Mushroom, Zucchini and Quinoa Skillet (vegetarian, including a vegan option) / Tava sa gljivama, tikvicama i kvinojom (vegetarijanska, uključujući i vegansku opciju)

This dish is super healthy, tasty and easy to make. I went down with quinoa, but feel free to use any other grain of your choice. Since zucchini are now in season, they were a great addition. Also, to veganize the meal, just sub the regular butter with its vegan version.

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INGREDIENTS:

(Yields 6 servings / 0.94 EUR per serving / 5.61 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.75 EUR)

2 tbsp butter (0.27 EUR)

500 grams mushrooms (2.00 EUR)

1 large zucchini (0.60 EUR)

3 garlic cloves (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

1 and ½ cups quinoa (1.50 EUR)

3 cups veggie broth (0.20 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Rinse quinoa under running water in a fine mesh colander. Add oil and onion to a skillet on high heat and saute for a few minutes until slightly translucent. Add in butter and mushrooms then cook for about 5-10 minutes until the mushrooms are slightly caramelized. Now dump in the zucchini and garlic. Season with salt, pepper and soy sauce and cook for a few minutes until the zucchini is softened before adding in quinoa and veggie broth.

Give a good stir and bring to a rolling boil. Reduce heat and simmer with lid on for 15 to 20 minutes, until quinoa is cooked through. If needed, add a splash more of water and be sure to stir occasionally. Serve immediately or portion out for later on, as this dish reheats great.

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Ovo jelo je jako zdravo, ukusno i lako za pripremiti. Ja sam se odlučila za kvinoju, ali vi slobodno upotrijebite koju drugu žitaricu prema vašem izboru. Pošto su tikvice sada u sezoni, ovdje su bile odličan dodatak. Ako jelo želite veganizirati, to možete lako učiniti ako klasični maslac zamijenite nekom veganskom opcijom.

SASTOJCI:

(Za 6 porcija / 6,44 kn po porciji / 38,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

1 velika tikvica (6,00 kn)

3 češnja češnjaka (0,75 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

2 žlice soja sosa (1,00 kn)

1 i ½ šalica kvinoje (11,25 kn)

3 šalice povrtnog temeljca (1,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Kvinoju isperite u finoj cjediljci pod mlazom tekuće vode. Ulje stavite u dublju tavu na jakoj vatri, pa prodinstajte koju minutu luk da postane staklast. Dodajte maslac i gljive te ih kuhajte 5-10 minuta da se blago karameliziraju. Sada dodajte tikvice i češnjak, začinite solju, paprom i soja sosom, pa kuhajte par minuta da tikvica omekša. Za kraj ubacite kvinoju i temeljac.

Dobro sve promiješajte i pustite da zavrije. Smanjite vatru, te kuhajte poklopljeno 15-20 minuta da kvinoja bude gotova. Po potrebi dodajte još malo vode i svakako sa vremena na vrijeme promiješajte. Poslužite odmah ili rasporedite u porcije za kasnije, pošto se ovo jelo super podgrijava.

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Mushroom, Zucchini and Quinoa Skillet (vegetarian, including a vegan option) / Tava sa gljivama, tikvicama i kvinojom (vegetarijanska, uključujući i vegansku opciju)

Oven-Fried Zucchini Fritters (vegetarian) / Pohanci od tikvica iz pećnice (vegetarijanski)

These oven-fried zucchini fritters are so, sooo amazing that I’ll definitely be making them regularly while the zucchini are still in season. Since there is no deep frying involved, this dish is pretty light and not too terrible for you. The texture of the zucchini is also fantastic and you get an amazing combo of crispy crust and soft interior. I added a good amount of hard grated Grana Padano cheese into the breadcrumbs and that only elevated the whole thing to a whole different level.

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INGREDIENTS:

(Yields 4 servings / 0.57 EUR per serving / 2.28EUR for all)

1 very large zucchini (0.67 EUR)

1 tsp salt (0.01 EUR)

2 cups all-purpose flour (0.13 EUR)

2 eggs (0.40 EUR)

¼ cup milk (0.07 EUR)

1 cup finely grated Grana Padano cheese (0.67 EUR)

1 cup breadcrumbs (0.20 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

¼ cup sunflower seed oil (0.10 EUR)

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METHOD:

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Cut the zucchini into thick coins and season generously with salt. Prepare your three dipping pans – one with flour, second with whisked eggs and milk and third with mixed cheese, breadcrumbs and black pepper. Coat each zucchini coin into flour, egg mix and breadcrumb mix. Place the coated zucchini on a prepared baking sheet and repeat until all of the zucchini coins are used up.

Lightly brush each coated zucchini fritter with oil on each side and bake for 30-40 minutes, until golden and crispy to your liking. Sprinkle with a bit of salt and serve immediately with a nice big salad and maybe some dipping sauce.

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Ovi pohanci od tikvica su tako jako fini da ih planiram tamaniti dok god su tikvice u sezoni. Pošto se ništa ne prži u ulju, ovo jelo je prilično lagano i nije baš tako katastrofalno nezdravo. Tekstura je meni apsolutno savršena jer korica ispadne fina hrskava, a tikvice iznutra su sočne i kremaste. Ja sam u krušne mrvice odlučila dodati i ribani Grana Padano sir, pa je cijelo jelo sa time ispalo još malo ekstra finije.

SASTOJCI:

(Za 4 porcije / 4,25 kn po porciji / 17,01 kn za sve)

1 jako velika tikvica (5,00 kn)

1 žličica soli (0,01 kn)

2 šalice glatkog brašna (1,00 kn)

2 jaja (3,00 kn)

¼ šalice mlijeka (0,50 kn)

1 šalica fino ribanog Grana Padano sira (5,00 kn)

1 šalica krušnih mrvica (1,50 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

¼ šalice suncokretovog ulja (0,75 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Protvan obložite papirom za pečenje. Tikvicu narežite na deblje novčiće i dobro posolite. Pripremite si tri posude za umakanje – prvu sa brašnom, drugu sa pomiješanim jajima i mlijekom, te treću sa miksom sira, krušnih mrvica i papra. Svaku plošku tikvice obložite prvo brašnom, onda jajem i na kraju mrvicama. Slažite panirane tikvice na pripremljeni protvan i ponavljajte postupak dok sve ne potrošite.

Svaku plošku paniranih tikvica lagano premažite sa obje strane sa malo ulja. Pecite 30-40 minuta, dok tikvice ne budu zlatno-smeđe i hrskave po vašem ukusu. Kada su tikvice gotove još malo ih posolite i odmah poslužite sa nekom velikom salatom i eventualno nečim za umakanje (npr. kiselim vrhnjem, majonezom i slično).

Oven-Fried Zucchini Fritters (vegetarian) / Pohanci od tikvica iz pećnice (vegetarijanski)

Aromatic Carrot and Zucchini Risotto (vegan) / Aromatični rižoto od mrkve i tikvica (veganski)

This risotto feels like it’s super fancy, when in reality it’s just a bunch of herbs and other random things we had lying around the house. I recently got a bulk bag of sundried tomatoes and am secretly sneaking them into pretty much everything. They add such a wonderful deep flavor to dishes and only a few of those will go a long way. If you have an option to get your hands on some sundried tomatoes in bulk too, single tomatoes will cost you next to nothing.

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INGREDIENTS:

(Yields 6 servings / 0.67 EUR per serving / 4.02 EUR for all)

2 tbsp coconut oil (0.27 EUR)

1 large onion (0.10 EUR)

5-6 sundried tomatoes (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 bay leaf (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

½ tsp dried rosemary (0.03 EUR)

½ tsp dried chili flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp salt (0.01 EUR)

6 carrots (0.60 EUR)

2 zucchini (0.80 EUR)

2 tbsp tomato paste (0.27 EUR)

2 cups uncooked rice (0.53 EUR)

4 cups vegetable broth (0.40 EUR)

3 tbsp chopped fresh parsley (0.20 EUR)

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METHOD:

Soak the sundried tomatoes in a bit of warm water to soften, then drain them and chop up, but make sure to reserve the water for later. Wash and peel all the veggies. Finely dice the onion and garlic and shred the carrots and zucchini on a box grater.

In a large pot, saute onion on coconut oil for about five minutes, until slightly translucent. Add in sundried tomatoes, fresh garlic and garlic powder, paprika, bay leaf, oregano, rosemary, chili, black pepper and salt. Stir and cook the spices for a minute until fragrant, before adding in carrots and zucchini. Cook for 5-10 minutes, until slightly softened, then add in reserved tomato water, tomato paste, rice and veggie broth. Bring to a boil, reduce heat and simmer with a lid cracked open for 15-20 minutes, until the rice is thoroughly cooked through. Stir occasionally and if needed, add in a splash more of water. Serve warm, sprinkled with fresh parsley.

This dish also reheats great and will keep refrigerated for a few days.

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Ovaj se rižoto čini kao da je super fensi, a zapravo je to samo kombinacija hrpe začina i drugih ostataka koji su nam se vukli po frižideru. Nedavno sam nabavila ogromno pakiranje sušenih rajčica, pa ih potajno pokušavam ubaciti u sve i svašta. Jelima daju divnu duboku aromu, a i samo mala količina može se rastegnuti da vam potraje. Ako i vi imate mogućnost da nekako nabavite sušene rajčice u velikom pakiranju, jedinična cijena po rajčici će vam tako ispasti stvarno povoljna.

SASTOJCI:

(Za 6 porcija / 5,02 kn po porciji / 30,11 kn za sve)

2 žlice kokosovog ulja (2,00 kn)

1 veliki luk (0,75 kn)

5-6 sušenih rajčica (3,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica sušenog češnjaka u prahu (0,50 kn)

1 žličica dimljene slatke paprike (0,50 kn)

1 lovorov list (0,10 kn)

1 žličica sušenog origana (0,50 kn)

½ žličice sušenog ružmarina (0,25 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

1 žličica soli (0,01 kn)

6 mrkvi (4,50 kn)

2 tikvice (6,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 šalice sirove riže (4,00 kn)

4 šalice povrtnog temeljca (3,00 kn)

3 žlice svježeg sjeckanog peršina (1,50 kn)

PRIPREMA:

Namočite sušene rajčice u toploj vodi da malo omekšaju. Ocijedite i fino nasjeckajte, ali vodu obavezno sačuvajte za kasnije. Sitno nasjeckajte luk i češnjak, a mrkve i tikvice naribajte.

U velikom loncu na kokosovom ulju dinstajte luk oko pet minuta, dok ne postane staklast. Dodajte sušene rajčice, svježi i sušeni češnjak, papriku, lovor, origano, ružmarin, čili, papar i sol. Dobro promiješajte i kuhajte samo minutu, da začini zamiriše. Umiješajte ribanu mrkvu i tikvicu, pa sada kuhajte još 5-10 minuta da sve malo omekša. Dodajte vodu koju ste sačuvali od rajčica, koncentrat rajčica, rižu i temeljac. Pustite da zavrije, pa smanjite vatru i krčkajte sa odškrinutim poklopcem 15-20 minuta, dok riža ne bude gotova. U međuvremenu po potrebi povremeno promiješajte i ako treba podlijte sa još mrvicom vode. Poslužite toplo, posipano svježim peršinom.

Ovo se jelo također super podgijava, a u hladnjaku će držati nekoliko dana.

Aromatic Carrot and Zucchini Risotto (vegan) / Aromatični rižoto od mrkve i tikvica (veganski)